• Hong Kong flavours with a Roganic twist

    Roganic x Ho Lee Fook Tasting Menu

    One Michelin star and Green star recipient, Roganic Hong Kong stands at the forefront of the city’s farm-to-table fine dining movement, breaking boundaries with contemporary British cuisine elevated with sustainably-sourced ingredients. Roganic Hong Kong Sous Chef Adam Catterall joins forces with Ho Lee Fook’s Head Chef ArChan Chan to produce a menu that fuses nostalgic, old-school Chinese flavours with innovative British flair.

    Highlights of the experience include, but aren’t limited to, the beloved Hong Kong-style Prawn Toast Crumpet, which usually features crunchy, deep-fried golden-brown bread, but instead uses British crumpet; iconic Fish Balls created fresh with scallop and mussel mousse, served with a sumptuous curry sauce; Chef ArChan’s exclusive dish of Claypot Rice that is cooked using a traditional charcoal fire; and the dessert, a non-traditional Ice Cream Sundae, packed with coconut, taro, red bean, tapioca, Hong Kong-style milk tea and condensed milk. Happening over one day only, the exclusive Roganic x Ho Lee Fook experience is priced at HK$1,488 + 10% per guest, with a 10% service charge.

    Full menu is as follows:

    Roganic x Ho Lee Fook Collaboration Menu (24th July only)
    HK$1,488 + 10% per guest

     

    STAGE 1 – ‘Dim Sum’ (Sharing)

    Local mini gourd supreme broth, scallop, night fragrant flower

    Kurobuta Char Siu Pork Puff, Pineapple

    Lobster Har Gow, Fresh Bamboo Shoot, Lobster Bisque

    Prawn Toast Crumpet

    Abalone tart

    Hong Kong ‘Fish ball’ with curry sauce

     

     

    STAGE 2 – ‘Sunday Roast’ – Sharing

    Roast Shenzhen Duck, local spices

    Stuffed duck neck sausage with shiitake x.o, Chinese sausage Clay pot rice

    Local vegetable terrine

     

    STAGE 3 – Dessert – sharing

    Ice-Cream “Sundae” with Mango, Pomelo, Sago

    Hong Kong Lychee with 100 flower Honey granita

     

    Each guest also to receive a takeaway Afternoon Tea’ Gift

    For this exceptional opportunity to experience Chef Adam Thomas + Chef ArChan Chan’s British X Chinese collaboration menu, guests may choose to reserve seats (maximum of 10 seats per session) from 90-minute sessions throughout the day (24th July) starting from 12pm, 300pm and at 630pm